A Thinner Mexican Dinner

My sweet husband lost a bet we made during the Superbowl. As my reward, he cooked me anything I wanted. My choice, The Abs Diet Book's take on Taco Salad. I love anything Mexican and have been wanting to try this one for awhile. We loved this recipe! So good and very easy (maybe I should have made him work harder?) I think he needs to be in the kitchen more often!

For the meat: 
1 lb lean ground beef (90% lean or higher)
2 cloves garlic; minced
1 can (15.5 ounces) black beans; drained and rinsed
1 tablespoon chili powder
1/4 teaspoon cayenne
1/3 cup water

For the dressing: 
4 medium tomatoes; diced
2 tablespoons extra- virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon pepper

For the salad: 
2 romaine lettuce hearts; chopped
1/2 cup shredded reduced fat cheddar cheese
2 ounces baked corn tortilla chips; crushed

Heat a large skillet over medium high heat. Add the beef and cook, breaking up the meat until no longer pink. Add the garlic and beans, cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly.

Mix the dressing ingredients in a bowl.

Divide the lettuce among bowls, top with beef mixture and sprinkle with cheese. Spoon the dressing over the salad and top with crushed chips.